Greek Stuffed Grape Leaves


1/2 c. olive oil
3 lg. onions, chopped
1 t. salt
1 c. uncooked brown rice
1 T. fresh dill, chopped, or
1 t. dry dillweed
1/2 c. chopped parsley (reserve stems)
5 green onions, minced
2 lemons
2 1/2 c. water
1 1/2 lb. jar grape leaves in brine


Heat 1/4-cup olive oil and chopped onions. Sauté until onions are clear. Add salt and rice; cook for 10 minutes, stirring occasionally. Add dill, parsley, green onions, juice of one lemon, and 1/2 cup water. Cook for 10 minutes, or until liquid is absorbed. Rinse grape leaves, separate carefully, and place shiny side down. Put one teaspoon of filling on each side near the base. Starting at the base, fold over once; then fold in sides. Roll tightly toward the top of the leaf. Arrange the rolls in a large kettle with stems of parsley between the layers. Add remaining 1/4 cup of olive oil, juice of 1 lemon, and 1 cup of water. Weigh down the rolls in the pan with a heavy plate and simmer for 30 minutes. Add remaining 1 cup of water and simmer 20 minutes longer. Remove from pan and serve warm as part of a main course, or cooled as an appetizer. Serve with additional lemon juice. Yield: 30 rolls.

Nutritional Information:

Calories per roll: 103; protein: 1.2 grams; carbohydrate: 11 grams; fat: 6 grams; cholesterol: 0 milligrams.